A Super Bowl chicken wing recipe developed by The Seattle Times test kitchen.
1 tablespoon white wine vinegar
½ cup milk
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2 tablespoons finely chopped onion
1 clove garlic, peeled and crushed
¼ cup minced parsley
1 cup mayonnaise
¼ cup blue cheese, crumbled
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Dash cayenne pepper
Butter hot sauce:
½ cup butter
2 tablespoons Tabasco sauce
24 chicken wings, divided in half, tips removed
Peanut oil for deep frying
Celery sticks for garnish
1. For the blue-cheese dressing: Mix the wine vinegar with the milk and set aside for 20 minutes. Add the onion, garlic, parsley, mayonnaise, blue cheese, lemon juice, salt, pepper and cayenne. Mix well. Refrigerate before serving.
2. For the butter hot sauce: In a large skillet, melt the butter over low heat and stir in the Tabasco. Adjust seasoning to taste.
3. Deep-fry the wings in small batches in 385-degree hot peanut oil for 10 minutes, or until browned and crisp. Drain on paper towels. (Or bake the chicken in a preheated 400-degree oven for 25 minutes.)
4. When the wing pieces have been deep-fried or baked, reheat the skillet containing the hot sauce and toss the wings in the sauce. Use the blue-cheese dressing for a dip with the celery sticks on the side.
— The Seattle Times archives, 1990